You can easily change these up to your liking— grate in some zucchini, add some coconut flakes, or even raisins! So many options.

Let’s get started!

Preheat oven to 350°F. Line a muffin tray with cupcake liners and set aside.

In a large bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla extract until smooth. Whisk in the flour, baking soda, salt, cinnamon, turmeric, and flax seed until just combined.

Then mix in the grated carrot, apple, dates, pumpkin seeds, and walnuts!

Spoon into the muffin tin and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean!

Check out the video on how to make it:

 

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Morning Glory Muffins

Packed with a hearty mixture of nuts, fruits, vegetables, and seeds these morning glory muffins are a great way to start your morning or you could simply enjoy them as an evening snack!

Makes: 12 muffins

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Ingredients

  

• 3 eggs
• ¼ cup vegetable oil
• ¾ cup yogurt
• 1 tsp vanilla paste
• 2 cups flour
• 1¼ cups sugar
• 1½ tsp baking soda
• 1½ tsp cinnamon
• ½ tsp turmeric
• ¾ tsp salt
• 1 tbsp flax seed
• 3 tbsp pumpkin seeds
• 2 cups grated carrot about 4 large carrots
• 1 cup grated apple
• ¼ cup chopped dates
• 1 cup walnuts

Instructions

 

• Preheat oven to 350°F. Line a muffin tray with cupcake liners and set aside.
• In a large bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla extract until smooth. Whisk in the flour, baking soda, salt, cinnamon, turmeric, and flax seed until just combined. Then mix in the grated carrot, apple, pumpkin seeds, dates, and walnuts!
• Spoon into the muffin tin and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean!
• Enjoy warm for breakfast or as a snack on the go! These keep well at room temperature for about 3 days and about in the fridge for about a week.